Yesterday I was all about Homemade Peeps and today I am all about Reese’s Peanut Butter Cup Eggs. Honestly, Reese’s eggs are my absolute favorite Easter candy next to Cadbury Mini-Eggs. There is nothing unusual about the eggs, they are just peanut butter cups in egg shapes. But, still, they only come out once a year so that is reason enough to consider them special. I decided to try out my homemade version using my buckeyes recipe. I made the delicious peanut butter mixture and patted them into large oval shapes then dipped them in chocolate. They were absolutely delicious and so much fun to make. If I were more talented I would’ve decorated the outsides with pretty icing drawings, but that is beyond my talents. I am sticking with the basic undecorated look which is fine, I eat them so quickly anyway!
Homemade Reese’s Peanut Butter Cup Eggs
1 cup confectioners’ sugar
8 tablespoons crunchy peanut butter (smooth is fine, too)
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 pinch kosher salt
1/2 cup chocolate chips
1. In a large bowl mix the peanut butter, butter, vanilla, and salt with a wooden spoon until well combined. Then add the confectioners’ sugar and stir it well until is completely incorporated with the peanut butter mixture.
2. Use your hands to roll the peanut butter into egg-like oval shapes that are 1/4 inch thick and chill them on a plate in the fridge for about 1 hour.
3. In the microwave melt the chocolate chips until they are completely smooth. Remove the peanut butter balls from the fridge and dip each one into the melted chocolate until they are completely coated. Line a plate with wax paper and allow the chocolate to cool and harden before eating.